4-anisidine has been researched along with d-alpha tocopherol in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (66.67) | 24.3611 |
| 2020's | 2 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Jeong, MK; Lee, J; Park, CU; Yeo, JD | 1 |
| Kamariah, L; Nyam, KL; Tan, CP; Teh, YN | 1 |
| Akoh, CC; Sproston, MJ | 1 |
| Kim, MJ; Kim, YJ; Lee, J; Song, J | 1 |
| Loganathan, R; Tarmizi, AHA; Teng, KT; Vethakkan, SR | 1 |
| Idris, CAC; Maurad, ZA; Ping, BTY | 1 |
6 other study(ies) available for 4-anisidine and d-alpha tocopherol
| Article | Year |
|---|---|
Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using DPPH method.
Topics: alpha-Tocopherol; Aniline Compounds; Antioxidants; Benzodioxoles; Biphenyl Compounds; Butylated Hydroxytoluene; Dietary Fats; Food Analysis; Food Preservation; Food Preservatives; Free Radical Scavengers; Hot Temperature; Hydroquinones; Linoleic Acids, Conjugated; Oxidation-Reduction; Phenols; Picrates; Spectrophotometry; Time Factors | 2010 |
In vitro antioxidant activities of extract and oil from roselle (Hibiscus sabdariffa L.) seed against sunflower oil autoxidation.
Topics: alpha-Tocopherol; Aniline Compounds; Antioxidants; Fatty Acids, Nonesterified; Hibiscus; Oxidation-Reduction; Peroxides; Phenols; Plant Extracts; Plant Oils; Seeds; Sunflower Oil | 2012 |
Antioxidative Effects of a Glucose-Cysteine Maillard Reaction Product on the Oxidative Stability of a Structured Lipid in a Complex Food Emulsion.
Topics: alpha-Tocopherol; Aniline Compounds; Antioxidants; Ascorbic Acid; Chromans; Cysteine; Emulsions; Fatty Acids, Unsaturated; Food; Glucose; Lipid Metabolism; Maillard Reaction; Oxidation-Reduction; Particle Size; Peroxides | 2016 |
Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.
Topics: Acids; Aniline Compounds; Animals; Antioxidants; Biphenyl Compounds; Chickens; Chromans; Cooking; gamma-Tocopherol; Hot Temperature; Oxidation-Reduction; Picrates; Plant Oils; Poultry; Vitamin E | 2017 |
Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein.
Topics: Aniline Compounds; Carotenoids; Cold Temperature; Darkness; Fatty Acids; Food Quality; Food Storage; Light; Oxidation-Reduction; Oxygen; Palm Oil; Peroxides; Photolysis; Vitamin E | 2020 |
Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions.
Topics: Aniline Compounds; Carotenoids; Fatty Acids; Food Quality; Food Storage; Malaysia; Oxidation-Reduction; Palm Oil; Time Factors; Vitamin E | 2020 |